Many recipes call for pumpkin puree in the ingredients list and having your own homemade puree makes a world of difference to the final dish. Tinned or canned pumpkin just doesn't have the same wholesome flavour.
The puree doesn't take too long to make and can be stored in the fridge or freezer for later use. As well as being used in recipes, it's also yummy served on bread, as a salad topping or makes great baby food.
This recipe is based on using a whole pumpkin, however, you can apply the same method to smaller cuts of a pumpkin.
Slice off the top of the pumpkin, just below the stalk.
Cut the pumpkin in half and scrape out the seeds with a large spoon. (Keep the seeds to use in pestos, or roasted as a snack or in salads.)
Chop the pumpkin into smaller chunks, about 5-7cm long.
Line a tray with baking paper and place the pumpkin pieces on top. Put in the oven for 45 minutes, or until the pieces are cooked through, but aren't too brown. Leave to cool for 15 minutes.
Remove the pumpkin skins. You should be able to peel them off with your fingers, but for more persistent bits use a small knife. Cut off any browned parts of the pumpkin (I just ate these straightaway!)
Chop the pumpkin into smaller portions and place in a food processor. Blend until you achieve a smooth consistency.
Store in tupperware containers in your fridge or freezer.